Capital Cooks: Persimmon Pudding

November 7, 2012

In celebration of the holiday season, we would like to feature the following recipe enjoyed by guests at 1600 Pennsylvania Avenue during the winter holiday season. A favorite of Nancy and Ronald Reagan, this elegant dish was almost always on the menu.

Nancy Reagan’s Persimmon Pudding with Brandy Whipped Cream Sauce

1/2 cup butter, melted

1 cup sugar

1 cup flour, sifted

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 teaspoons baking soda

1 cup persimmon pulp (ripe ones)

2 teaspoons warm water

3 tablespoons brandy, plus extra for flambéing

1 teaspoon vanilla

2 eggs, slightly beaten

1 cup seedless raisins

Stir together the melted butter and sugar.

Sift the flour with salt, cinnamon, nutmeg, and baking soda, and add to butter and sugar mixture.

Add the persimmon pulp until it dissolves in a warm mixture of water, brandy, and vanilla.

Add the eggs, mixing thoroughly but lightly.

Add the raisins.

Put the mixture in a buttered steam type covered mold and steam for 21/2 hours. Flambé at the table with brandy.

Serve with brandy whipped cream sauce (see below).

Brandy Whipped cream Sauce

1 egg

1/3 cup melted butter

1 cup powdered sugar, sifted

1 tablespoon brandy flavoring

Dash of salt

1 cup whipping cream

Beat the egg until light and fluffy.

Beat in the butter, powdered sugar, brandy flavoring, and salt. Beat the cream until it is stiff.

Gently fold it into the first mixture.

Cover and chill until ready to serve.

Stir before spooning on the Persimmon Pudding.

Treat yourself to this flambéed flavor-fest and, if you like it, let us know! The recipe is courtesy of Capitol Hill Cooks by Linda Bauer, which is available year round at the Hall of Presidents, and features great recipes like this and this!